Orange & beetroot salad
370 g, (not in vinegar), cut into rounds
4½ medium, large, peeled, pith removed, and sliced into rounds
Light Feta Cheese
50 g, crumbled
2 tablespoons, leaves, larger ones chopped
Freshly squeezed orange juice
½ tablespoons, level
- Make the dressing by whisking together the orange juice, olive oil and dijon mustard with a splash of water in a small jug. Season to taste.
- Put the rocket on a serving plate and top with the beetroot and orange slices. Drizzle over the dressing, then scatter over the feta and mint before serving.